You almost don’t even need me here to explain this.

Just the picture.

Sometimes pictures don’t do food justice.

And sometimes.

They Do.

I made these for Valentine’s Day. If you know me, I’m not the type of blogger that has her seasonal posts up on time. It’s a miracle I even remembered to take pictures of these. I’m the type that decides at 3 p.m. on Valentine’s Day that she’s going to run to the store and get steaks and champagne and cook an elegant meal to enjoy with her husband when he comes home from a long day at classes. And the perfect ending to all of that are molten chocolate cakes. I added peanut butter to the mix. Because peanut butter is awesome.

Wait, I said “molten”? These don’t look molten!? Ummm… they’re supposed to be molten cakes. But when you’ve had two glasses of champagne and are putting away leftover steak, you might forget that there are some beautiful cakes in the oven… Luckily these can work as either individual perfectly puffy and slightly underbaked cakes, or gooey molten cakes.

I’m going to stop talking now.

Mini Chocolate Peanut Butter Cakes

Adapted from Sunset
Makes 2- 3 mini cakes (depending on the size of ramekins)
Printable Recipe

Ingredients

• 2 tbsp unsalted butter
• 2 tsp cocoa powder
• 1/2 cup semisweet chocolate chips
• 2 eggs
• 8 tsp sugar
• 2 tbsp peanut butter
• Pinch of salt
• 2 tsp flour

Directions

1. Preheat oven to 375 degrees F. Spray 2 or 3 ramekins generously with cooking spray. If your ramekins are small (about 1/2 cup size), use 3. If they are large (about 3/4 cup size), use 2.
2. Put the butter and chocolate chips in a microwavable bowl and microwave on high for 30 seconds. Stir, then microwave for another 30 seconds if necessary, and continue these steps until the chocolate and butter are smooth and shiny, being careful not to scorch the chocolate. Let cool for a few minutes.
3. Whisk the egg, sugar, and peanut butter in a mixing bowl. Whisk in the chocolate mixture until well incorporated, then stir in the salt and flour until just combined.
4. Pour the batter evenly into the ramekins. Set them on a baking sheet and bake 7-10 minutes for a molten and gooey center, and 10-12 minutes for a firmer center (like mine).
5. Let cake cool for 2 minutes, then carefully invert the cake onto a plate, loosening gently with a knife. (This is why it’s so important to generously grease the ramekin, or it might get stuck!)
6. Top with drizzled chocolate, whipped cream, a piece of fruit, or all three.
7. Die and go to heaven.

My Two Cents

These are divine. I love molten cakes. They look so elegant, but are incredibly easy to make. Serve these at a dinner party and wow your guests, or like me, wow your date on a romantic evening for two! Or, hoard these for yourself and don’t share because they’re pretty damn good.

Enjoy